Recipe - Sticky Chicken

I forgot about this recipe until last week when I was planning my OAMC session. I've had this recipe for years...I've made this recipe for years. Why oh why did I stop?

I believe I got it from some lady at Frugal-Families, but then on the recipe it says from busycooks (not sure if that was a website or not!) I have changed the original recipe a bit:

Roast Sticky Chicken

• 1 t salt
• 2 t paprika
• 1/2 t cayenne pepper
• 1 t onion powder
• 1 t thyme
• 1 t pepper
• 1 t garlic powder
• 1 large roasting chicken
• 1 onion quartered

1. Spray the bottom of the roasting pan with Pam (or store brand)
2. Combine all of the spices.
3. Rinse and pat the chicken dry with a paper towel (not sure if this is necessary?)
4. Rub/sprinkle the spice mixture all over the chicken.
5. Place the onion in the cavity of the chicken.
6. Put in the roasting pan, breast side up. I use a pan that has a rack in it to keep the chicken from cooking in its own grease.
7. Put saran wrap over the chicken and let sit in the fridge overnight.
8. Preheat oven to 350.
9. When the oven is preheated, decrease temperature to 250.
10. Remove the saran wrap and put chicken in the oven for 5 hours.
11. Baste occasionally.
12. When done, let sit out for 10 minutes prior to carving.

My notes:
My chickens took FOREVER too cook. I think about 7 hours. I cooked two big chickens from Sam's Club. Years ago when I made this chicken I didn't have this problem (that I remember). Since I knew I liked this recipe, I mixed up a big batch of seasonings and then use 2T of the mixed seasonings per chicken.

1 1/2 T salt
3 T paprika
1T cayenne pepper
2T onion powder
2T thyme (I used Italian seasoning)
2T -3T pepper
2 garlic powder

This recipe worked perfectly when I started my OAMC session. At 6:30 in the morning, I removed the saran wrap and started the chickens. When the chickens were done, I put both of them in a big stock pot along with celery, onions and carrots then added water until the chickens were covered. I let this boil all day long.

I have a colander that fits inside a big bowl - makes it easy to dump the stock into colander and catch all the bones and mooshy vegies. I put the bowl of stock in the fridge overnight so I can skim the fat in the morning. The next day I used this stock to make 2 batches of chicken ala king. I just read on a website that you can add vinegar and break up the bones to get more nutrients in the broth. Jennifer also mentioned that using the chicken fat is good for you. I'm still not sold on that idea yet, but it's definitely something I'll research!

The chicken skin is really spicy. The chicken is moist and delicious! I was worried that my stock would be too spicy, but it was wonderful!

Check out other recipes at the Grocery Cart Challenge and Balancing Beauty and Bedlam.